One of the things I love about baking is enjoying time in the kitchen with loved ones, so when my sister Lindsey came to spend her spring break out on the East Coast with her favorite oldest sister, we spent a lot of time in the kitchen. One of the many things we baked that week was the Hawaiian Wedding Cake from Yankee Magazine’s Church Suppers and Potluck Dinners Cookbook.

When I first read the ingredients, I was shocked to see that there was no butter or oil in the recipe! Turns out it didn’t need it.
This Hawaiian Wedding Cake comes together in a matter of minutes. You literally throw everything in a bowl and mix it with a spatula before pouring it into a greased cake pan. Once it cools, you frost it with a tangy, sweet (but not too sweet) cream cheese frosting. I added a maraschino cherry to each piece for an extra punch of color and flavor. The result is a tropical flavored cake that’s more dense and moist than most cakes.

I followed this recipe with one small change. I didn’t have any unsweetened coconut on hand. I find that it’s really hard to find unless you order it online. Since I was using sweetened coconut, I reduced the amount of sugar in the recipe from 1 1/2 cups to 1 cup.

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

1 cup of white sugar.
½ cup of brown sugar.
1 tsp of baking soda.
2 cups of all purpose flour.
2 eggs.
1 (20 ounce) can of crushed pineapple with juice.
1 cup of finely chopped walnuts.
¾ cup of flaked coconut.
1 tsp of cinnamon.
⅛ tsp of nutmeg.
1 tsp of salt.
1 tsp of vanilla.
You’ll Need ( for the frosting):
1 (8 ounce package of cream cheese.
1 cup of white sugar.
⅛ tsp of salt.
1 tsp of vanilla extract.
1 ½ cups of heavy whipping cream.
Preheat the oven to 350° and grease a 9” round pan or 9×13 rectangular pan.

In a bowl, mix all of the dry ingredients together and mix the eggs, vanilla and crushed pineapple with juice until well combined.

Pour the batter in the pan and bake for 35 to 40 minutes.

To make the frosting, beat the whipping cream in a small bowl until fluffy and set aside.

Mix the cream cheese, sugar, salt and vanilla in a large bowl until smooth and creamy.

Stir in the whipped cream and mix to combine.

Once the cake is cooled, frost it and top with anything of your desire, I used toasted coconut.


Simple, easy and yummy! I love it when I find easy recipes and yet so delicious like this one. Give it a shot, I’m sure you will like it.